Burfi a La Yamuna - Indian Fudge |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 60 |
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I have been hearing about burfi from my boyfriend's sisters for five years - Burfi, mmmmm *drooling noises* Last week Yamuna finally made some and it was so good it made my eyes roll back in my head. Needless to say it's not a diet food and a little bit goes a long way - make sure you've got a handful of people hanging around to help you eat this! Although it's not in the recipe and this tastes good as it is, I'd bet that a pinch of cardamom, saffron threads or rose water would taste wonderful in this recipe. Dried fruits like raisins or chopped dates could take the place of nuts as well. Will have to do some experimenting next time. UPDATE: In response to Sprue, I should have made it clear that you have to melt the butter and heat the milk very slowly. Otherwise the milk does burn before the sugar can dissolve properly. Once the milk is boiling you should lower heat to a very light simmer. Hope this helps! Ingredients:
3/4 cup butter |
1/2 cup brown sugar |
3/4 cup white sugar |
1 cup milk |
3 1/2 cups powdered milk |
nuts, chopped (optional, cashews, pecans or pistachios are best) |
Directions:
1. Melt the butter over low heat.
2. Stir in sugars.
3. Add the milk and bring to a boil gradually over medium heat.
4. Lower the flame and add the powdered milk slowly, stirring to work out all the lumps.
5. If you're adding nuts, mix them in once the lumps are smoothed out.
6. Cook on medium heat for approximately 4-5 minutes, until nice and thick.
7. Butter a 9x13 inch cake pan and pour mixture into pan, spread evenly.
8. Cover with plastic wrap and place in fridge to set - the girls stick it in the freezer so they don't have to wait so long :).
9. Once set, cut into 1 1/2 inch squares.
10. Keep refrigerated and covered with plastic wrap.
11. One hour of prep time is actual cooling time.
12. Makes approximately 60 small squares.
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